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peanut butter choc chip cookies

How to Make Peanut Butter Chocolate Chip Cookies. Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft.peanut butter cookies with choc

peanut butter choc chip cookies



peanut butter cookies with choc chips

Peanut Butter Chocolate Chip Cookies are zasy and big, thick, chewy, and soft, and loaded with peanut butter and chocolate flavor. They are outrageously good! No stand mixer required. 

How to make peanut butter cookies with choc chips

to make peanut butter choc chip cookies recipe you'll need the following ingredients:

And Before we give you the ingredients to prepare peanut butter and chocolate chip cookies let me suggest you another easy cookies recipe: Peanut Butter Cookies  

Ingredients

  • 2 1/2 cups (318 grams) all-purpose flour, measured correctly*
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 stick (113 grams) unsalted butter
  • 3/4 cup (202 grams) creamy peanut butter (I used Skippy)*
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (200 grams) packed dark brown sugar
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla
  • 2 cups (340 grams) semi-sweet chocolate chips


Directions

Follow these directions to prepare peanut butter choc chip cookies:

Preheat oven to 350ºF. Line baking sheets with parchment paper.

In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

In a large heat-safe bowl, microwave the butter until melted. Vigorously stir the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined.

Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. The dough may be a little loose and slightly crumbly. If it's unbearably crumbly, that's likely due to the brand of peanut butter. Add 2 tablespoons of milk if that's the case.

OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop. 

Divide the dough into 3-tablespoon sized balls using a spring-loaded scoop and drop onto prepared baking sheets.

Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.

Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.

Cookies can be stored in an airtight container at room temperature for up to 3 days.
source: handletheheat.
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